Caramel upside-down pear cake

pear cake

Spring is well and truly with us in southern Australia - we are fluctuating from very warm days to the central heating turning itself on early in the morning - however, this is a cake for all seasons;  in the cooler months it can be made with pears and apples, as it is in this recipe; in the summer the same method and ingredients are used to bring out the best in plums and apricots.  Whichever fruit you use, the flavour is enhanced and  enriched by the layer of caramel which coats the bottom of the pan; then, being an upside down cake, this becomes the topping for the fruit once the cake is turned out of its tin.

The shot above shows the cake tin lined with caramel and poached pears before the cake mixture is added; the photo at the bottom is the finished cake turned out onto a plate.

The first step is to make the caramel - this is a process which requires few ingredients but a good deal of care - boiling sugar can give very nasty burns; it's not difficult but you do need to pay attention.  Poaching the pears is a simple step, and the cake mixture itself couldn't be easier, it's based on the classic pound cake combination - simply a pound each of flour, butter, eggs and sugar. I have adapted this basic mixture to incorporate spices and flavourings to complement the fruit and the season; in this case ginger, nutmeg and cinnamon; warming spices for winter.  

Scones just like your Nana's...simple and delicious

finished-scones liquid-mixture

Scones - who doesn't love them?  Despite the endless quibbling about how to pronounce the name, whether you put the jam on first or the cream, serve them with coffee, tea or champagne, the fact remains that this small soft cross between a cake and a biscuit has a special place in our hearts.

My nana was a woman before her time; she was one of the first women in England to qualify as a schoolteacher, and continued to defy the conventions of her age by raising her children alone.  Such a life didn't leave much time or money for entertaining; enter the scone.

Quick and inexpensive to make with ingredients to hand, scones have made us happy for hundreds of years, and no afternoon tea is complete without them.  Different recipes abound - with fruit or without, made with lemonade, flavoured with pumpkin, enriched with cheese...the list is endless.

This recipe is the starting point, light, buttery and full of flavour.  Begin here, and the world of scones is at your feet...

The trick to success with scones is to keep everything cool, and to work the dough only as much as necessary to combine ingredients, but no more.  Incorporating as much air as possible into the mix will also make for a light and fluffy result; it's for this reason that I choose to sift my dry ingredients.  Whipping some air into the buttermilk and egg mixture further supports this aeration.

Once your scones come out of the oven, tall and golden, you can wrap them in a clean cloth to keep them warm, the steam this generates will prevent them from drying out.  Should you need to re-heat them, just a few minutes in the oven will bring them back.  But they're so easy and so quick, they really deserve to be made and eaten on the day, with whatever combination of jam and cream is your particular fancy...enjoy!





Nana's scones...simply delicious
Recipe Type: Baking
Author: Kitchen Diva
Prep time:
Cook time:
Total time:
Serves: 12
Afternoon tea is incomplete without them - once you have this basic recipe in your repertoire you can play around with any number of variations...
  • 450g self raising flour
  • 175g cold unsalted butter (cut into 2cm cubes)
  • 2 large pinches salt
  • 75g golden caster sugar
  • 1 teaspoon custard powder
  • 2 large free range eggs
  • 6 tablespoons buttermilk plus extra for glazing
  1. Preheat oven to 175c fan forced/190 non fan forced
  2. [b]Magimix Cook Expert method[/b]:
  3. Place eggs and buttermilk in main bowl fitted with whisk attachment and set Whisk programme for 1 minute Speed 7. Pour mixture into a small bowl and set aside.
  4. Sift flour, salt and custard powder and place in main bowl with the cold butter.
  5. Process mixture on Expert programme Speed 18, using the pulse button to create a breadcrumb-like mixture with no large lumps of butter visible. Tip mixture into a large bowl , add sugar, stir through and proceed with general instructions.
  6. [b]Food processor/hand method[/b]:
  7. Whisk eggs and buttermilk together until light and frothy.
  8. Sift flour, salt, and custard powder into a bowl and either cut in the butter using the pulse function of a processor, or by hand by rubbing in or using a pastry blender. The aim is to achieve a breadcrumb-like mixture without melting the butter, so work/process quickly. Add sugar and stir through. Tip into a large bowl and proceed with general instructions.
  9. [b]General instructions[/b]:
  10. Add the buttermilk and egg mixture to the flour and bring together quickly and lightly using a spatula. It will be a fairly wet, sticky dough.
  11. Generously flour your work surface and gently turn the dough out. Flour your hands well.
  12. To bring the dough together, use a technique called 'chaffing' - push the heel of your hand into the dough one or two times, tuck the edges of the dough underneath, and flip the ball over. Repeat this process 3-5 times, but remember this is not bread dough and you are not kneading, just looking to bring it together in a manageable ball.
  13. Flour your rolling pin and rolling the dough gently from the middle outwards until it is 3cm/1 1/4" deep (resist the urge to roll it any thinner, you want to keep as much height as possible).
  14. Use the cutter of your choice to form the shape - cut straight down, don't twist as you push or remove.
  15. Release gently from the cutter and place onto the tray; it is not necessary to have the scones touching. Continue until all the dough is used, re-rolling the remainder until you have approx 12 pieces.
  16. Glaze the scones gently with the remaining buttermilk and egg mixture and bake on the top shelf of the oven for 20-25 minutes until golden brown and tall.
Remember to keep everything cold, especially the butter.[br]When cutting the scones, dip the cutter in flour prior to each cut.[br]Don't twist the cutter as you press down and remove it from the dough, this will cause the layers to stick together and the scones won't rise so much.[br]For the same reason, when glazing the scones, glaze only the top, not the sides, to allow for rising.[br]Keep the scones warm by wrapping them in a clean tea towel.



Cookbook addiction...

propsHow many cookbooks do you have?  Oh my goodness there are ……!  Is that too many?or not enough?  I comfort myself with Nigella's admission that she has in excess of 4,000 - I'm not nearly at that number, although I must confess to rather more than most... I can truthfully say that I have cooked from all of them (as butter-stained pages will certify), and all have passed my test…it might seem unthinkable but there actually are books out there with recipes that don't work, and never will (a book from two famous London chefs comes to mind - dozens of eggs and kilos of French butter later I conceded defeat).

So, in no particular order, I offer you the following list for armchair reading...

How to be a Domestic Goddess - by Nigella Lawson This is one of the most used books on my shelf - I have lost count of the number of recipes here that are my baking staples, and I love Nigella's writing...

Wholefood Baking - by Jude Blereau Another well-used and splattered reference - this is my go-to if I want to incorporate wholefood principles and ingredients in my baking - the recipe for Better Buttercream is the best ever;

Philippa Grogan and Richard Cornish's Home Baking This recently released gem has not yet had time to become butter-stained, but I know that's going to happen…following on from the phenomenal success of her baking business, Phillipa brings recipes back to a domestic scale and shares her secrets and advice, whilst generously revealing the sources of these recipes, often family and friends;

Sweet - Dan Lepard  Our very own Aussie baker showing the world how its done - he began baking in Australia and now calls England home, where he is also the baking guru of the prestigious Guardian newspaper.  You may know him as the gentle and kind co-host on Australia's Bake-Off series, which aired last year...

A Passion for Baking - Jo Wheatley  Whilst we're on the subject of the Bake-Offs, this is the first book from the winner of the British series.  Tried and tested on her family of three boys, these are accessible recipes that can be made without complicated equipment or ingredients; all will be very well received!

Sweet Tooth - Lily Vanilli (Lily Jones) At the moment I only have this as an e-book, so I'm trying to figure out how to safely use my i-pad in the kitchen as I cook my way through these inspiring recipes.  Operating from a bakery in London's East End adjacent to the Flower Market, Lily Jones underpins great creativity with sound science to ensure that her readers not only have great success, but also understand the process behind successful baking;

The Primrose Bakery Book - Martha Swift & Lisa Thomas is the next part of the success story that is the bakery in London's Primrose Hill.  Dismayed at the artificial nature of many cakes on the market, these two enterprising Mums started baking cakes to give to their own children, opened a small bakery, and the rest is history…their recipes are simple, easy to prepare and beautiful to look at and eat;

Ottolenghi -  The Cookbook As anyone who has had the pleasure of seeing one of the Ottolenghi cafes in person will attest, this is some of the most generous beautiful food around…this gorgeous book showcases this visual splendour alongside clear and mouth-watering recipes.  Whilst baking is just one chapter of the book, I recommend it for all the wisdom it contains...

Stephanie Alexanders Cook Companion App - this is an electronic version of the book on almost everyone's shelf - brilliant to have on hand if you're away from home but need inspiration on so many levels - Mietzi's Plum Cake is one of my all-time favourites…and the brilliant design of the app has made a visually beautiful job of hundreds of pages of print…

How to Bake -  Paul Hollywood  Mr Hollywood shot to fame as the baking host of Great British Bake-Off, alongside the one and only Mary Berry (see below), and unlike many tv hosts, actually trained as a baker in his father's business before going on to open his own outlet and feature in celebrity gossip pages (notwithstanding his recent mishaps, these are rock solid, achievable recipes that anyone can reproduce…)

The Baking Bible - Mary Berry No shenanigans here - Mary Berry has been the Queen of British cooking and baking in a remarkable career spanning 40 years; much like our own Margaret Fulton.  This book contains many of her favourite tried and true recipes, I particular like her tray bake section - great for lunchboxes and bring a plate occasions...

Please click on the slideshow below to see the covers of all of these books, and just think - if you buy your Mum one of these you can hope she'll bake something for you, or if that strategy fails, you can borrow the book - either way - you win!


Baking as therapy

'life is what happens when you're busy making other plans' John Lennon's words have never rung so true as in the past few weeks of my life.  A long-awaited European holiday came to an abrupt halt after only 48 hours; around the world in four days, and that was just the beginning... blood orange cake with marmalade glaze

As I've struggled to be a grown-up and a loving daughter, even my desire to bake waned...lost in a fog of sadness and grim realities I hoped I would never have to face.

Until today, when the urge to create something positive returned...and here is the outcome of that re-kindled baking urge - courtesy of one of my food heroes - Dan Lepard.

This orange, walnut and cinnamon loaf is simple to make, doesn't need complex lists of ingredients or equipment, and will gladden any heart - either yours; or those of the lucky people you share it with...

I can't make the harsh realities of life go away, but I can choose to keep the sadness at bay, one bake at a time; I hope you'll join me...


orange cake-3


orange cake-4

[yumprint-recipe id='10'] 

lemon curd shortbread - tea time favourite

OLYMPUS DIGITAL CAMERA Shortbread is a universally popular biscuit, not just in Scotland, where it originated before the middle ages, but also in England, Europe and of course Australia.  

Everyone needs a good shortbread recipe in their repertoire, and after many experiments, I can declare that this is my favourite…it's as light as air, delivers great crunch and can be altered in any way that takes your fancy by changing the centre - in the shot above it's tart and tangy lemon curd, but here it is with chocolate ganache:


 It's simple to make, requires only a few pantry ingredients, and keeps really well - what's not to love?

And if you're wondering…the term 'short' in a baking context indicates that the recipe has a high proportion of fat to flour; that's certainly the case here…so make sure you use good quality, fresh butter...

icing sugar, flour & cornflour

almonds and flour mix

here's the butter to make it short


[yumprint-recipe id='9']

Chocolate Brownie Biscuits...

Choc Biscuits As with many things in the annals of food history, and history in general, the origins of the brownie are somewhat obscured.  Certainly this much loved cross between a biscuit and a cake originated in the US; one of the most common attributions is to a chef at a hotel in Chicago who was asked to create an easy-to-eat desert for ladies attending the 1893 World Fair…another version tells us that a chef omitted the baking powder from a chocolate cake recipe...

Whatever the origins, there is no doubt that this delicious concoction of chocolate, butter and eggs has gone on the take its place in the Baking Hall of Fame, altered and amended in a hundred different ways over the last hundred years.  Some add nuts; walnuts, pecans, almonds or hazelnuts - still others add dried fruit from cranberries to goji berries and apricots, some employ white chocolate in place of dark…and so it goes on.

And then we come to today's version - this historic treat is slimmed down to incorporate all things we love - the chewy fudgy chocolatey texture that is more a cake than a biscuit, contrasted with the crisp snap of flaked almonds and the sweet/salt winning combination of chocolate and vanilla-infused salt (more about this intriguing ingredient in a forthcoming post).

This recipe comes from my latest cookbook crush - Sweet Tooth by Lily Vanilli (aka Lily Jones) an amazingly talented artisan baker from London - her work is fresh and visually beautiful; she takes classic procedures and techniques and brings her own quirky creative edge to baking.


[yumprint-recipe id='8'] 

Maltesers - rhymes with pleases...


The Malteser cake is a perennial favourite of mine, the recipe comes from Nigella Lawson's epic book 'Feasts' and combines two of the worlds favourite flavours; chocolate and malt.   Maltesers were created Forrest Mars, Sr., of the Mars confectionary company in 1936, and first sold in 1937. They were originally described as "energy balls" and aimed at slimming women; indeed the advertising of today still refers to them being the 'lighter' way to enjoy chocolate.

Researching this post sent me off on a nostalgic journey through my childhood in England of the 1960's.  Like many post-war parents, my mother had an abiding interest in the nutritional value of food, largely as a consequence of war time rationing, and the long list of things which were unavailable for many years, right up until the mid-50's in England.  I grew up with the familiar sight of a can of Horlicks in the kitchen cupboard; and except for the modern plastic packaging, nothing's changed; warm Horlicks is still something I enjoy on cold winter nights.  The powder, made from a combination of malted barley and wheat first appeared in the 1870's as a food supplement for infants.  

This is a brilliant recipe for a birthday cake, it looks very cute, cuts really well and keeps well for a couple of days - although that's not very likely!


[yumprint-recipe id='7'] 


Time for tea - Bourbon biscuits...






In case you hadn't noticed, it's all about tea at my house… this new fixation has come about because I'm hosting a series of High Tea events in conjunction with my good friends at Birregurra Provedore. Consequently, as well as having a pantry stocked with wonderful T2 varieties, I have been sorting and cataloguing like a mad woman - recipes, table linen, crockery and silverware - every aspect of my kitchen life is being called upon to do service for these special afternoons.

Along with all the treats you would expect from a hand made high tea, I have been searching for biscuit recipes and came across this one in several of my old cook books, along with a re-invented version in the Primrose Hill Bakery book (for those of you not familiar with the offerings from these two talented Mums in London - you have been warned)...

Anyway, the name of the biscuit in no way alludes to the liquor of the same name, but was bestowed on the biscuit as a tribute to the house of Bourbon, one of the great families of France, by the manufacturer Peek Freans, in 1910.

This is a simple, comforting combination of two crisp biscuits sandwiched together with a chocolate buttercream filling.  They are simple to make, have very good keeping abilities, and taste delicious - what's not to love?

[yumprint-recipe id='6']

Gin and tonic jelly - grown-up pudding...




Jelly is a mysterious substance - neither solid nor liquid, but somewhere in between…solid after preparation, liquid and fleeting in our mouths.  Often associated with childhood and birthday parties, or the covering of a lamington or jelly slice, I urge you to re-consider jelly with grown-up eyes.

The first setting agents were known to cooks in the middle ages; made from lengthy and complex processes involving the natural collagen found in calves feet and meat stocks; a substance called isinglass, made from the bladders of fish such as sturgeon; and pectin, derived from rich plant sources such as quinces and apples. All of these substances were used to achieve a process known as 'setting', transforming a liquid into a solid state, with varying degrees of viscosity.


As is so often the case, development of cuisine goes hand in hand with technological advances; jelly achieved the pinnacle of its popularity during Georgian and Victorian times when technology allowed more complex shapes to be achieved from the forming and brazing of copper. Enormous, many tiered and complex designs were produced, with foodstuffs both sweet and savoury being entombed in gallons of liquid. Many of these concoctions were more pleasing to the eye than the palate, as many who remember dishes served in aspic will attest; a form of gastronomic amber.

Happily, that is not the case with this recipe, a treat from the one and only Ms. Lawson in her 2000 classic collection "How to be a Domestic Goddess". Both the ingredients and the process are simple, the dish utilises leaf gelatine rather than the powdered alternative. I don't propose to elaborate on the complex issue of which type of gelatine to use here, as the information is bewildering to say the least - the following link from the excellent David Lebovitz may help For this recipe, I used the stated amount (8 leaves) of titanium grade gelatine, and the result is a jelly which is set without becoming rubbery.

Gin and Tonic Jelly A gently solid version of the world's favourite tipple...

Ingredients 300ml, plus 50ml water 300g caster sugar zest and juice of two lemons 400ml tonic water (definitely not low calorie!) 250ml gin - I use Hendricks, a delicious gin distilled in Scotland from rose, cucumber, yarrow and angelica along with many other aromatics 8 sheets leaf gelatine red or white currants, or raspberries to serve

Instructions Put the water and sugar into a side, thick-bottomed saucepan and bring to the boil. Let boil for 5 minutes, take off the heat, add the lemon zest and leave to steep for 15 minutes. Strain into a measuring jug, add the lemon juice, tonic water and gin - this should make up close to 1.2 litres, if not, add more tonic, gin or lemon juice to taste. Soak the gelatine leaves in a dish of cold water for 5 minutes in order for them to soften. Meanwhile, put the remaining 50ml water into a small saucepan and bring to the boil. Remove from the heat, squeeze the moisture from the soaked gelatine leaves and add to the boiling water - whisk to combine. Pour some of the gin, tonic and lemon syrup mixture over the water and gelatine, and then add back into the main mixture. Lightly grease mould or moulds with a release spray and fill with the combined mixture almost to the top. Place in the refrigerator for at least six hours but preferably overnight. When you are ready to unmould the jelly, half fill a sink or large bowl with warm water and stand the mould in it for about 30 seconds - not too long - you want it to release but not melt the jelly! Place a flat plate over the jelly and invert the mould, giving it a little wiggle to release the contents. If this doesn't happen, immerse the mould in water once again, briefly, and repeat the process.

Notes Surround the jelly with red and/or white currants, or raspberries; serve. If you like, you can make a vodka and tonic jelly by replacing the gin with vodka and the lemon juice with lime.


Coconut and carrot cupcakes with passionfruit buttercream

OLYMPUS DIGITAL CAMERA 2014 seems so far to have been the year of the small cake - again!  And whilst the focus of my kitchen world has shifted to the baking spectrum, I think it's time to step away from the muffin pans and into some grown-up sized bakes.  After I've shared this one with you; because, quite simply, this is a recipe that has all the elements I look for.  I have used coconut in several forms - ground into flour, turned into sugar, and in the more familiar desiccated product. 

OLYMPUS DIGITAL CAMERA Coconut sugar is on a wave of popularity right now, it seems to be popping up all over the internet, and, whilst there is no doubt that it contains more nutrients than highly refined white sugar, and has a lower GI, it is still a sugar, and therefore should be treated as such.  It does, however, impart a rich caramel flavour and colour, and marries particularly well with the flavours of toasted coconut and coconut flour in this cake.  The apple and banana keep the cake moist, making it a very good choice for lunch boxes, minus the frosting, which wouldn't last too long on these hot summer days… If the heat is not an issue, I urge you to try the buttercream; if, like me, you find most frostings and icings tooth-meltingly sweet, you'll be pleasantly surprised...



[yumprint-recipe id='5'] 

Painted in Waterlogue

Coconut and Vanilla Cupcakes with Raspberry Frosting



From the moment life begins, food has a singular ability to transport us to a time and place and state of mind.  This engagement of our senses and emotions transcends the biological need for nourishment, providing warmth, comfort and security in a way that few other experiences can.  I sense a hunger in the modern world which has nothing to do with physical need and much more to do with our desire to be cherished; offered delicious food by someone who truly cares about us.  Taking time to bake for our families, friends and colleagues connects us to this feeling; it doesn't have to be complicated, or expensive - you simply need to be willing to take some time and follow clear instructions - then sit back and reap the rewards on so many levels...


 These delicious small cakes are sure to become a regular in your baking repertoire; once you have mastered the uncomplicated basic recipe, you will be able to adjust it with lots of different flavour combinations; the same is true of the buttercream icing.  The full flavour of the buttercream comes from the addition of real fruit puree, which lends natural sweetness, reducing the need for large quantities of sugar as in many traditional frostings.  As so often, I am indebted to the master wholefood baker Jude Blereau for this recipe.





[yumprint-recipe id='4']

Plum and citrus baby cakes

OLYMPUS DIGITAL CAMERA Our part of Australia has just endured one of the hottest January weeks on record - even for mid-summer, 40 degrees+ for 4 days and nights is unusual… clearly not the weather for anything other than sitting about moaning and eating watermelon and icy poles. Mercifully the heatwave has now ended; so it's safe to venture back into the kitchen and remember where the oven is…first on the list are these delightful little cakes filled with summer's bounty and iced with the tang of citrus buttercream.

This uncomplicated recipe allows the fruit to be the star, the slight tartness of the plums contrasting perfectly with the sweet and sour flavours of the frosting.  Even though the heat has dissipated for now, the fruit in this batter may ferment if left too long in a warm space, therefore, in the unlikely event that you need to store these little jewelled treasures, the refrigerator is the best place.  




[yumprint-recipe id='3']OLYMPUS DIGITAL CAMERA


Blueberry Boy Bait

OLYMPUS DIGITAL CAMERA Is it just me?  or does the title of this dish sound ever so slightly wrong in 2014?  Certainly the name takes us back to a different time, long before speed dating and internet connections.  Apparently the runner-up in a 1950's bake-off named this cake after discovering that boys found it irresistible.  

No surprises there, a combination of butter, sugar and berries can't fail to please;  if it's incredibly simple to make and bake then so much the better.  In an attempt to imbue my gluttony with a degree of wholefood integrity, the recipe I share below is another gem from the admirable Jude Blereau (Wholefood Baking).  There are literally thousands of versions of this cake, some include dangerously indulgent amounts of butter; some call for beaten egg whites; some seem to involve quite a lot of faffing about; this one is very simple on all counts, and incorporates such wholesome ingredients as spelt flour and yoghurt, thereby reinforcing Ms Blereau's philosophy that it is possible to incorporate wholesome ingredients without any loss of pleasure, and making me feel (almost) virtuous in the process...





[yumprint-recipe id='2']

Butterfly Cakes with home-made Cherry Jam

P1010209     Happy New Year! and in what I fear may be setting a tone for the year very early on - I give you a little cake! These are surely the easiest cupcakes in the world, they can be iced with buttercream, royal icing and decorations, or as in this case, interpreted as butterfly cakes.  The light sponge top is removed, cut in half to resemble butterfly wings and replaced atop a pile of luscious jam and vanilla scented cream.  The name may be reminiscent of children's birthday parties, but I have seen many an adult eat more of these than they probably should! 



Butterfly Cakes with home-made Cherry Jam
Recipe Type: Nigella Lawson's fairy cakes
Author: Kitchen Diva
<div class="mceNonEditable yumprint-recipe-editor" id="yumprint-recipe-1" data-mce-contenteditable="false"><div class="yumprint-recipe-editor-header"><div class="yumprint-recipe-editor-logo">Recipe Card</div><div class="yumprint-recipe-button yumprint-recipe-insert yumprint-recipe-white yumprint-recipe-bottom">Insert Line Below</div><div class="yumprint-recipe-button yumprint-recipe-insert yumprint-recipe-white yumprint-recipe-top">Insert Line Above</div></div><div class="yumprint-recipe-editor-title"> <br></div><div class="yumprint-recipe-center"><div class="yumprint-recipe-button yumprint-recipe-white yumprint-recipe-big yumprint-recipe-edit">Edit</div><div class="yumprint-recipe-button yumprint-recipe-white yumprint-recipe-big yumprint-recipe-delete">Delete</div></div></div>
  • For the cakes:
  • 125 g self raising flour
  • 125g very soft unsalted butter
  • 125g caster sugar
  • 2 eggs (free range)
  • 1-2 teaspoons good vanilla extract
  • 1 teaspoon baking powder
  • 3 tablespoons milk
  1. Place all ingredients apart from the milk in the bowl of a food processor or Thermomix and blitz until smoothly combined. Then add milk and blitz again until you have a smooth dropping consistency.
  2. Divide the mixture between the cases and bake for 15-20 minutes until tops are risen and golden brown. Allow to cool on a wire rack.
  3. Using a small pointed knife (serrated if you have one) carefully remove a cone-shaped piece from the centre top of each cake, and cut into two halves (these are the wings).
  4. Fill the cavity with jam of your choice (in this case home made in the Thermomix using an adaptation of a David Lebovitz recipe) and with whipped cream, slightly sweetened with icing sugar. Carefully place the two 'wings' back onto the sponge and garnish with icing sugar, and in this case, Raspberry Dust from Summer Sensations (another blog post)...
  5. Some of the decorative paper cupcake cases on the market are porous, and butter may seep through during cooking, spoiling their appearance. Avoid this by using double liners - I use inexpensive white ones placed inside the decorative ones (see photo).